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Sausage & Egg Breakfast Casserole




Source of Recipe


WWM


Recipe Introduction


6 servings
3 points per serving


List of Ingredients




3 cups (1-in. cubed) French Bread
10 oz. bulk turkey sausage, cooked drained and weigh out 8 oz.
1/4 cup to 1/2 c. chopped green or white onions (about 4 green onions)
3/4 cup (3-oz) shredded reduced-fat sharp cheddar cheese
1 cup fat-free or 1% milk
1 cup egg substitute or use combination of one egg and whites
2 tsp dry mustard (optional)
1/4 tsp salt
1/4 tsp pepper or to taste

Recipe



Preheat oven to 350 degrees

Heavily spray 7"11" casserole bottom and sides with Butter Pam. Arrange bread cubes in the dish. Set aside.
Coat a large nonstick skillet with cooking spray; place skillet over med-high heat until hot. Add sausage and green onions; cook until sausage is browned, stirring until it crumbles. Drain and pat away all grease Weight out 8 oz.

Layer sausage mixture and cheese over bread cubes.
Combine milk and remaining 4 ingredients; pour over bread mixture, bread and cheese. Press down on bread mixture with a spatula to cover totally with milk mixture. Cover and chill 8 hours or overnight.

Bake casserole, uncovered, at 350ºF. for 45 min. or until set and lightly browned. Let stand 5 min. before serving.


6 servings
3 points per serving